Description
If you’re looking for a refreshing and vibrant dish to elevate your summer BBQs or casual lunches, this Mexican macaroni salad recipe is a must-try. Combining classic macaroni with zesty Mexican flavors, it’s loaded with roasted corn, black beans, and colorful bell peppers, all tossed in a creamy dressing that will tantalize your taste buds. This salad is not only easy to prepare but also versatile enough to serve as a side at cookouts or as a light lunch on its own. With fresh ingredients and a healthy twist, you’ll love how this dish brings warmth and excitement to any gathering.
Ingredients
Scale
- 1 lb elbow macaroni (gluten-free if needed)
- 2 ears fresh corn (or canned/frozen)
- 1 cup black beans (drained and rinsed)
- 1 cup cherry tomatoes (quartered)
- 1 green bell pepper (diced)
- 1/2 medium red onion (finely chopped)
- 1/4 cup fresh cilantro (finely chopped)
- 1 jalapeño (seeded and finely diced)
- 3/4 cup Greek yogurt (or mayonnaise)
- 1/3 cup sour cream
- 1 lime (juiced, about 3 tablespoons), plus more to taste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 clove garlic
- 1/2 teaspoon kosher salt
Instructions
- Cook the macaroni in salted boiling water until al dente. Drain and rinse under cold water.
- Roast corn on the grill or in an oven at 425°F for 12-15 minutes until slightly charred. Cool and cut kernels off the cob.
- Mix dressing ingredients—Greek yogurt, sour cream, lime juice, chili powder, cumin, garlic, and salt—in a bowl until smooth.
- In a large bowl, combine cooled pasta with corn, beans, tomatoes, bell pepper, onion, cilantro, and jalapeño.
- Pour dressing over the salad and toss until well coated. Chill for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling/Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg